Sizzling Black Pepper Steak Recipe

Slice and tenderize

Trim excess fat from the steak and slice thinly across the grain into roughly 1/8- to 1/4-inch strips. If the steak is thick, freeze 20–30 minutes first to firm it for cleaner slices.

Place sliced steak in a bowl. Add 2 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp grated ginger, 1 tsp minced garlic and 1 tbsp vegetable oil. Mix thoroughly so each piece is coated. Marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

While steak marinates, slice the red and green bell peppers into 1/2-inch strips and slice the onion into 1/4-inch half-moons. Keep vegetables separate and pat dry with a paper towel to remove excess moisture so they will sear crisply.

Season the vegetables lightly with a pinch of salt (about 1/4 tsp total) and toss to coat.

In a small bowl whisk together 1 cup beef or chicken stock, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar and 2 tsp coarsely cracked black pepper. Taste and adjust pepper level to preference — black pepper should be prominent.

Make a cornstarch slurry by combining 1 tsp cornstarch with 1 tbsp cold water; set aside.

Heat a large cast-iron skillet or wok over high heat until very hot (a drop of water should sizzle and evaporate instantly). Add 1 tbsp neutral oil and swirl to coat.

Add the marinated steak in a single layer, taking care not to overcrowd the pan. Sear without moving 45–60 seconds to get a good crust, then toss and sear another 30–45 seconds until medium-rare to medium (adjust time for thickness). Work in batches if needed. Transfer seared steak to a plate and tent loosely with foil to rest.

Wipe the pan if there is excessive char (leave fond). Add the remaining 1 tbsp neutral oil and return to high heat. Add the sliced onions and bell peppers and stir-fry 1–2 minutes until just tender-crisp and slightly charred at the edges.

Return the steak and any accumulated juices to the pan with the vegetables. Stir to combine and redistribute fond.

Pour the prepared black pepper sauce into the pan and bring to a vigorous simmer. Stir while simmering for 30–45 seconds to incorporate flavors.

Stir the cornstarch slurry once more and drizzle it into the simmering sauce while stirring to thicken. Cook 30–60 seconds until the sauce becomes glossy and coats the steak and vegetables. Remove from heat and stir in 1 tsp sesame oil for aroma. Taste and add up to 1/4 tsp additional salt if needed.

If serving on a sizzling platter: preheat the cast-iron platter in a 350°F (175°C) oven for 10–15 minutes, or heat it on the stovetop over medium-high until very hot. Carefully transfer the steak, peppers and sauce onto the hot platter—sauce will sizzle and steam.

Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with steamed rice on the side.